Beer-Batter Vegetables (1982)

Slice vegetables into 1/8th-inch slices or bite-sized pieces. Heat 1/2-inch depth of peanut oil in a large skillet.Whisk flour, salt, pepper, and beer together until smooth. When oil is hot, dip each vegetable into batter, and fry 1 to 2 minutes until golden brown. Drain and serve immediately, or keep warm in a 200-degree oven, on a rack covered with a paper towel, until ready to serve.(Origin - "Atlanta Cooknotes" by the Junior League of Atlanta, 1982. Recipe by Peggy Reeves Foreman.)More from "Atlanta Cooknotes"